thin boneless pork chop recipe
- The Best thin boneless pork chop recipe
- Thin Boneless Pork Chop with Garlic Butter Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Thin Boneless Pork Chop with Garlic Butter Sauce Works
- ❓ Frequently Asked Questions About Thin Boneless Pork Chop with Garlic Butter Sauce
The Best thin boneless pork chop recipe
I also really appreciate how easy this recipe is to make without sacrificing taste. No fancy marinades or hours of prep—just a few simple steps that turn out perfectly every time. My husband and kids swear by it, especially when we need something quick but still feels like a real meal. And the health benefits? Well, boneless pork is leaner than thicker cuts, so it’s a good source of protein and iron without the extra calories. Plus, it’s not too greasy, so it’s a great option for anyone watching their intake. It’s that kind of recipe that feels like a treat but isn’t all that. It’s why I keep it in my rotation—because it’s always a winner.
Thin Boneless Pork Chop with Garlic Butter Sauce
A quick and flavorful recipe featuring tender boneless pork chops seasoned with herbs and finished with a rich garlic butter sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 boneless pork chops (about 6 oz each)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried thyme
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Pat pork chops dry with paper towels. -
2
In a small bowl, mix salt, black pepper, garlic powder, paprika, and thyme. Rub the mixture evenly over both sides of the pork chops. -
3
Heat olive oil in a skillet over medium-high heat. Add pork chops and cook for 3–4 minutes per side until golden brown and cooked through (internal temperature should reach 145°F/63°C). Transfer to a baking sheet and place in the oven for 5 minutes. -
4
In the same skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in lemon juice, parsley, and red pepper flakes. Remove from heat. -
5
Spoon the garlic butter sauce over the pork chops and serve immediately.
🔧Equipment
- Cutting board
- Mixing bowl
- Skillet
- Oven
- Tongs
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, marinate the pork chops in the herb mixture for 30 minutes before cooking.
- Adjust the red pepper flakes to taste if you prefer a milder or spicier sauce.
- Use a meat thermometer to ensure pork chops reach a safe internal temperature.
Watch Video Of How Thin Boneless Pork Chop with Garlic Butter Sauce Works
❓ Frequently Asked Questions About Thin Boneless Pork Chop with Garlic Butter Sauce
What is the best way to prepare a thin boneless pork chop for optimal tenderness and flavor?
To achieve the best results, start by seasoning the pork chop with a mix of salt, pepper, garlic powder, onion powder, and a touch of smoked paprika or thyme. Pound the pork to an even ½-inch thickness (about 1.25 cm) to ensure even cooking. For extra tenderness, consider marinating the pork in a mixture of olive oil, honey, soy sauce, and a splash of apple cider vinegar for at least 30 minutes before cooking. Cook in a hot skillet with a little oil over medium-high heat until it reaches an internal temperature of 145°F (63°C) with a meat thermometer, and rest for 5 minutes before slicing.
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Why does my pork chop turn out rubbery instead of tender?
Rubbery pork chops usually happen due to overcooking or not letting the meat rest properly. To avoid this, cook the chops to an internal temperature of 145°F (63°C)—they’re safe to eat at this point and will continue to cook slightly as they rest. Additionally, avoid pressing the meat while cooking (this releases juices), and let them rest for at least 5 minutes before slicing. For extra tenderness, consider a quick sear in a hot pan before finishing in the oven at 375°F (190°C) for 5–7 minutes.
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Can I use frozen pork chops for this recipe, and if so, how do I adjust the cooking time?
Yes, you can use frozen pork chops, but you’ll need to adjust the cooking method slightly. Thaw them in the refrigerator overnight if possible, or use a microwave on low power for 2–3 minutes. Once thawed, cook as usual but add 2–3 extra minutes to the total cooking time (since frozen meat cooks slower). Alternatively, sear the frozen chops directly in a hot pan for 4–5 minutes per side to render the fat, then finish in the oven at 375°F (190°C) for 5–6 minutes to ensure even cooking.
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What are some great marinade or sauce ideas to pair with thin boneless pork chops?
Here are a few delicious options to complement your pork chops:
– Honey-Glaze: Mix ¼ cup honey, 2 tbsp soy sauce, 1 tbsp Dijon mustard, and 1 tsp garlic powder. Brush onto chops before cooking, then finish with a drizzle of honey while warm.
– BBQ Sauce: Use a thick, smoky BBQ sauce (like a Kansas City-style) to glaze the chops after searing. Cook at 375°F (190°C) for 5–7 minutes for a sticky, flavorful crust.
– Teriyaki Glaze: Combine ¼ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 minced garlic clove. Simmer until thickened and brush over chops.
– Garlic-Lemon: Mix 3 minced garlic cloves, 2 tbsp olive oil, 1 tbsp lemon juice, salt, and pepper. Toss chops in the mixture before cooking.
– Spicy Chipotle: Blend 1 chipotle pepper in adobo, 2 tbsp lime juice, 1 tbsp honey, and 1 tsp cumin. Drizzle over cooked chops for a smoky, spicy kick.
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How do I ensure the pork chop stays juicy even after slicing?
Juicy pork chops depend on proper technique:
1. Don’t overcook—aim for 145°F (63°C) internal temp (use a meat thermometer).
2. Rest before slicing—let the chops rest for 5 minutes after cooking to redistribute juices.
3. Avoid pressing—this squeezes out moisture. Instead, pat dry before cooking if needed.
4. Use a sharp knife—slicing too soon or with a dull knife can disrupt the meat’s fibers.
5. Brining (optional): For extra moisture, soak the chops in a mixture of 1 tbsp salt + 4 cups cold water for 30 minutes before cooking.
6. Finish in the oven—if browning isn’t enough, sear first, then transfer to a 375°F (190°C) oven for 5–7 minutes to seal in juices.
